10,000 four four recipes

The fruity and scrumptious taste of this bread makes it perfect for a summer breakfast.

Homemade jalapeno pasta made with pureed peppers in the dough, topped with seared sea scallops in a white wine sauce with cilantro, tarragon, and garlic.

Rhubarb cream pie with a custard-like egg filling, warm nutmeg, and a lattice crust baked golden. Four cups of fresh rhubarb deliver that signature tart-sweet bite.

Two-ingredient ice cream muffins made with melted ice cream and self-rising flour. Soft, cake-like, and endlessly customizable with any ice cream flavor you have on hand.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.

Bread machine pizza dough with five ingredients: flour, water, yeast, olive oil, and salt. The machine handles the kneading and rise, leaving you with a stretchy, chewy crust ready to top however you like.

Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.

This silky and rich custard pie always brings back rave reviews.

Homemade ricotta cavatelli pasta with just flour, ricotta, and egg. Hand-rolled into small finger shapes that hold sauce beautifully. Freezes well for future meals.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

Amish friendship bread starter ferments flour, sugar, and milk for five days to create the sweet, yeasty mother that fuels the famous chain-letter cinnamon quick bread.

Polish cheesecake (sernik) made with drained cottage or farmer's cheese, eggs, and a cinnamon-sugar crumb topping over shortbread crust. Old-world dessert that's lighter than New York-style.

Classic boiled corned beef and cabbage simmered with whole peppercorns and cloves, served with a tangy sour cream horseradish sauce. The traditional Irish-American dinner done right.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.